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Dutch Oven Crispy Skin Braised Chicken Thighs with Root Vegetables

A perfectly seared piece of braised chicken thighs served over roasted potatoes and carrots in a savory sauce.
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Make tender, flavorful braised chicken thighs with crispy skin using this straightforward Dutch oven method. This one-pot dinner includes potatoes and carrots for a complete, comforting weeknight meal.

Ingredients

Scale
  • 8 bone-in, skin-on chicken thighs
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 pound small potatoes, quartered
  • 1 pound carrots, peeled and cut into 1-inch pieces
  • 1 cup chicken broth
  • 1/2 cup dry white wine or extra broth
  • 4 sprigs fresh thyme
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried rosemary

Instructions

  1. Pat the chicken thighs completely dry with paper towels. This step helps achieve crispy skin. Season the skin side generously with salt and pepper.
  2. Place a large Dutch oven over medium-high heat and add the olive oil. When the oil shimmers, place the chicken thighs skin-side down in the pot. Do not overcrowd the pan; work in batches if necessary.
  3. Sear the chicken for 6 to 8 minutes until the skin is deeply golden brown and crisp. Remove the chicken from the pot and set aside, leaving the rendered fat in the Dutch oven.
  4. Reduce the heat to medium. Add the chopped onion to the pot and cook for 4 minutes until softened, scraping up any browned bits from the bottom. Add the minced garlic and cook for 1 minute until fragrant.
  5. Add the potatoes and carrots to the pot. Stir to coat them in the fat and aromatics.
  6. Whisk the Dijon mustard into the chicken broth and white wine (or extra broth). Pour this liquid mixture over the vegetables. Add the fresh thyme sprigs and rosemary.
  7. Nestle the seared chicken thighs back into the Dutch oven, skin-side up, ensuring the skin is mostly above the liquid level.
  8. Cover the Dutch oven with the lid and transfer it to a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius).
  9. Braise for 40 to 50 minutes, or until the chicken is fall-off-the-bone tender and the vegetables are soft.
  10. Remove the lid for the last 10 minutes of cooking if you want to crisp the skin slightly more, though it will soften during braising.
  11. Remove the thyme sprigs before serving. Serve the chicken thighs directly from the pot with the vegetables and pan sauce spooned over top.

Notes

  • For the crispiest skin possible, you can briefly place the chicken under the broiler for 2-3 minutes after braising, watching carefully to prevent burning.
  • This recipe works well as a one-pot chicken thighs dinner when served over rice or creamy grits to soak up the flavorful sauce.
  • If you do not have a Dutch oven, you can use a heavy, oven-safe skillet with a tight-fitting lid.

Nutrition

Find it online: https://kitchenican.com/braised-chicken-thighs-dutch-oven-crispy-skin/